| 葡萄 |
80% Negro Amaro, 20% Susumaniello |
| Location |
Jaddico-Giancòla, Brindisi |
| 收成 |
Manual, end of September. |
| 釀造 |
Fermentation: between 22-24 °C in steel tanks. Maceration: 18 days at controlled temperature. Malolactic fermentation: totally carried out. |
| 陳年 |
14 months in steel tanks, 8-9 months in French oak barriques; minimum 3 months in the bottle. |
| 匹配 |
Try it with “pappardelle” in game sauce, gnocchi with black truffle and porcini mushrooms, “orecchiette” in sausage sauce, braised beef, roe stew, tasty seasoned cheeses. |